Planting

Eggplants do not like being transplanted, so for best results sew directly into soil (widely spaced) or in individual cell-pack punnets. They are sensitive to frost, so if in cooler region grow the seedlings inside until they are more mature and the soil has warmed. When planting eggplants remember to allow for good circulation and leave sufficient room for staking as plant matures. Six plants will provide you with an excellent harvest.

Feeding & watering

Young eggplants should be feed fortnightly with SeaMax Fish & Kelp until fruit develops, then stop feeding. Keep the plants well mulched and weed free to allow air circulation and reduce humidity and moisture loss. Water eggplant regularly so that they do not dry out, but refrain from over watering as this may lead to fungal problems.

Pests & Diseases

Eggplant are susceptible to soil born fungus and verticillium wilt. Practice crop rotation, water in the morning and improve drainage to avoid these issues. Do not put infested plants in the compost. If plants become infested with aphids or caterpillar spray with Searles Bug Beater Natural Pyrethrum Spray or hand pick. Eggplant fruit are also susceptible to sunburn, so shelter the fruit behind leaves or create a shade cloth cover during the hotter months.

Harvesting

Regular picking encourages fruit production. The best time to harvest the common purple eggplant is when it turns a deep purple, for other varieties refer to the growers instructions on the plant tag or seedpacket.

Companion Planting

Dig your food!

“Eggplant (also known as Aubergine) probably first originated in India and is a common ingredient in a lot of Asian and middle eastern cuisines. Eggplant is a very good source of Vitamin C and is an OK source of Potassium, Iron, Niacin and Folate.

Top tip: To remove the bitter taste of Eggplant before cooking, cut the vegetable into slices, sprinkle with a little salt and leave for 15 minutes. The salt will draw juices to the surface. Rinse the salt and juices away under running cold water and pat dry before using the eggplant in cooking.”